Macaroni-And-Cheese Florentine

• 1 (8-oz.) package multigrain or whole wheat elbow macaroni
• 2 cups 2% reduced-fat milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Dash of ground red pepper
• 2 (8-oz.) blocks 2% reduced-fat sharp Cheddar cheese, shredded
• 1 (10-oz.) package frozen spinach, thawed and drained
• Butter-flavored cooking spray
• 1/2 cup soft whole grain white breadcrumbs (about 1 oz.)

1. Prepare macaroni according to package directions, omitting salt and butter; drain well.
2. Place milk and next 4 ingredients in a quart jar; cover tightly, and shake vigorously 1 minute. Stir together milk mixture, cheese, spinach, and macaroni.
3. Pour macaroni mixture into a 13- x 9-inch baking dish coated with butter-flavored cooking spray. Sprinkle evenly with breadcrumbs; lightly coat breadcrumbs with cooking spray.
4. Bake at 350u0b0 for 30 minutes or until golden brown.
5. Note: For testing purposes, we used Barilla Plus pasta and Sara Lee Soft & Smooth Whole Grain White Bread.

whole wheat elbow macaroni, milk, allpurpose, pepper, salt, ground red pepper, cheddar cheese, frozen spinach, butter, grain white breadcrumbs

Taken from www.myrecipes.com/recipe/macaroni-and-cheese-florentine (may not work)